| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or margarine, softened |
| 3 |
oz |
Pkg. cream cheese, softened |
| 1 |
|
Pecan Tassies |
|
|
Flour |
| 1 |
ts |
Butter, melted |
| 3/4 |
c |
Brown sugar |
| 1 |
lg |
Or 2 sm eggs |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Chopped pecans |
INSTRUCTIONS
FILLING
SOURCE: Natl Cooking Echo 19 Jun 90
Contributed to the echo by: Debra Heng Originally from: the back of the
Mrs. T's Tart Tamper
This is the tassie recipe from the back of the Mrs. T's Tart Tamper I got
at Lechter's (discount housewares store). The tamper is only $2.89 and well
worth it! It makes perfect little tarts quickly every time. Oh, and you'll
need a mini-muffin pan or two. (My nieces and nephews love the little bite
sized cranberry nutbread gems I bring for them at Thanksgiving.)
TASSIE DOUGH
Mix butter and margarine well, then add flour and mix to a soft dough.
Chill at least 1 hour or overnight.
PECAN TASSIE FILLING
Fill tarts with chopped nuts 'til about 1/2 full. Mix other ingredients and
spoon on top of nuts, so that tarts are now about 3/4 full. Bake at 350 F
for 15 minutes, then at 250F for 30 minutes, or
Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Nov 29, 98
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